INSPECTION REPORT Health Protection JAHN-AP7U8C

PREMISES NAME Delicious Pho		Tel: (604) 474-4088 Fax:
PREMISES ADDRESS 160 - 1169 Pacific St Coquitlam, BC V3B 0J1		INSPECTION DATE July 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khiem Duy Bui		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Appropriate food grade sanitizers were not present. The operator used ACCEL as a sanitizer in the premises which is not a food-grade sanitizer that can be used in food service establishment. Corrective Action(s): The operator prepared a container of chlorine sanitizer at the time of inspection and stored some clean cloths. The operator shall make fresh batch of 100ppm chlorine sanitizer every day in a container with cloths stored in it or in a spray bottle. The sanitizer is to be used to sanitize all food contact surfaces, such as countertops and meat slicers. 200 QUAT sanitizer may also be used in the premises. Do not use ACCEL on food contact surfaces. Label sanitizer containers or spray bottles. DATE TO BE COMPLETED: July 14th 2017 Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- De-clutter is required in the back area of the kitchen for better cleaning and pest monitoring. - Staff belongings (bags and shoes) must be kept in a separate area and away from where food handling takes place. - Ensure that bean sprouts and cut vegetables are stored in coolers during slow hours. Ice water used for storing bean sprouts during rush hours must be changed more frequently. - Handsinks are equipped with hot & cold running water, liquid soap and paper towel. - Low temp dishwasher achieved 50ppm chlorine at the plate's surface. - All coolers were <4C and freezers <-18C - Soup and chicken are cooled at room temperature for no more than 30 minutes and are stored in coolers. - Thawing of prawns is done under cold running water. - No signs of pest activity.